Thanks! The sesame oil is not part of the marinade ingredients in the book. I figured as much, but just wanted to make sure it didn't have something to do with the tofu baking technique like some other Isa tofu recipes.

I spent way more time reading it last night than I needed to with my end of the semester procrastination scramble, but I couldn't help it. And I always feel so dorky laughing out loud when reading a cookbook.

I opened mine and am super excited!! I think I'm going to make the Caribbean black eyed peas and plantains this weekend..i skipped them during testing but they sound delicious.

A few favorites from testing:

-Buffalo tempeh. Sooo good in a wrap with the cool slaw. I saw that there's a variation to cook portobello mushrooms with this marinade, so I'm going to try that soon. Plus "buffabellos" is fun to say.

-Ceci red pepper soup. I made this in the summer with fresh tomatoes and am debating whether i should make this with canned now or just wait.

- Caeser salad with eggplant bacon. The first time I made the eggplant bacon, I ate the batch before it could land in a salad. Oops. The homemade dressings in this book are all amazing, too. They taste so much better than anything I get at the store.

i keep checking the book stores and they keep not having it! I went to my local book shop down the street and they usually have all Isa/Terry books the day they come out, but they told me they didn't think they'd be getting it until January. I think they're lying. I'll check again tonight.

I just fnished making the 2nd Avenue Vegetable Korma. I wasn't going to eat it tonight (it's for tomorrow's lunch), but I tried a little bit and ended up eating a bowl over some mashed sweet potatoes. It's seriously good! Yum yum yum!

I had planned on using the zucchni and eggplant I bought to make VCON Mousakka. The zucchni went into the Korma and that eggplant is going to be made into Eggplant Bacon.

My favorite section is probably the treatise on bowls. Last night I threw together kidney beans, steamed broc and peas and quinoa with the peanut lime dressing (made with cashews, we didn't have peanuts) and it was awesome. I pretty much made our dinner menu for the week from the book.

I just noted with glee that this book is missing from my bf's Amazon wishlist, which means that someone from my family bought it for him, which means that we will be enjoying this book starting the 25th! and just in time to get back on track after holiday indulgence, perfect.

My Amazon order came in today! From testing I remember these as the most amazing: goddess niçoise salad, surefire seitan, Caribbean curried black-eyed peas w/ plantains, and jerk asparagus. I also know that Era and I are having the black-eyed peas & greens and the ginger mashed sweet potatoes w/ apples for New Year's.

Oh my god Isa I love you for your metric conversions! Why don't we do metric in the U.S.?? Why?!?! I love this book already and I'm only a few pages in! So happy! Can't wait to start cooking!

The metric system rules! I was so glad to see a conversion page too, only because I can never remember how to convert things and without fail, every time I cook I have to run to my computer to Google how hot my oven needs to be, or how much tofu is in a pound. I'm going to tear that page out and stick it to my fridge or something.